Chinese Yam Cakes with Bacon

This recipes uses one of my favorite root vegetables, the Chinese yam, which I use to make a delicious breakfast pancake with.

Chinese yams are endemic to China and Southeast Asia. They are a tuberous root vegetable that’s tan and a little hairy on the outside. On the inside it’s slimy.

Chinese yams have also been used in Chinese medicine for thousands of years to help aid digestive discomfort, ease bloating, relieve constipation, nourishes the lungs and promotes kidney vitality.

They are also a powerful anti-inflammatory that is known to improve cardiovascular health and lower cholesterol as well.

You can find Chinese yams at most Asian grocery stores. I find them at my local HMart or 99 Ranch as well as online on the Weeee! App, where I love ordering groceries from.

Ingredients:

• 1lb Chinese yams

• 1 egg (optional)

• 1/2 cup cassava flour

• 1/2 tsp garlic powder

• Pinch of salt

• 10 slices or 1 package of bacon

• 3 thin scallions

• 2 tbsp avocado oil, for cooking

Preparations:

• Chop your bacon into pieces and pre-cook on a heated skillet until either crispy or cooked to your liking. Then set aside.

• Peel the Chinese yam. Then grate it into a large bowl. You may also crack an egg into the batter at this point as well if you choose. The egg is optional.

• Mix well and add in the flour, salt and garlic. Stir in the bacon and form into patties

• Heat a skillet with avocado oil. Once it’s hot, cook the cakes on each side for 3 minutes or until browned.

• Consume with a side of greens, rice and coconut aminos or for breakfast with some fruit.